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Penne With Vodka Sauce and Vegetables

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Makes: 6  servings Prep 20 mins Cook 16 mins Stand 10 mins
Penne With Vodka Sauce and Vegetables
Nutrition Facts

Servings Per Recipe 6


  • Amount Per Serving
  • cal.(kcal)457
  • Fat, total(g)8
  • chol.(mg)24
  • sat. fat(g)2
  • carb.(g)63
  • fiber(g)9
  • pro.(g)25
  • sodium(mg)741

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 1 14 1/2ounce box Barilla Plus Multigrain Penne
  • 1 pound  zucchini, cut into 1/2-inch quarter-moons
  • 1 cup  frozen peas
  • 8 cups  baby spinach
  • 1 tablespoon  olive oil
  • 1 small onion, peeled and finely chopped
  • 6 ounces  sliced Canadian bacon, chopped
  • 1/2 cup  vodka
  • 1 15 ounce can no-salt-added diced tomatoes
  • 1 8 ounce can no-salt-added tomato sauce
  • 1/2 teaspoon  salt
  • 1/2 - 1/4 teaspoon  red pepper flakes
  • 1/2 cup  fat-free half-and-half
  • 1/2 cup  shredded Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne and cook following package directions, 11 minutes. Add zucchini and peas during last 3 minutes. Stir in spinach. Drain and place back into the pot.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 5 minutes, stirring occasionally; add Canadian bacon and vodka and cook 1 minute. Stir in tomatoes, tomato sauce, salt and red pepper. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.

3. Stir half-and-half and 1/4 cup cheese into the sauce. Toss with pasta and let stand for 10 minutes. Stir and spoon into serving bowl and top with remaining cheese.

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